Paleo Pumpkin Muffins Recipes

PALEO PUMPKIN MUFFINS WITH CINNAMON STREUSEL

Paleo Pumpkin Muffins with Cinnamon Streusel image

These paleo pumpkin muffins with cinnamon streusel are everything I love about fall baking! Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing! They're a kid favorite and happen to be gluten-free, grain free, and have a tested dairy free option.

Provided by Michele Rosen

Number Of Ingredients 22

Ingredients

3 large eggs
1 cup organic pumpkin puree
1/3 cup organic coconut milk (full fat)
1/3 cup organic coconut sugar (or maple sugar)
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
1 3/4 cups blanched almond flour
1/4 cup tapioca flour (or arrowroot)
1 Tbsp coconut flour
1 tsp baking soda
1 Tbsp pumpkin pie spice
1/2 tsp cinnamon
pinch fine grain sea salt
2/3 cup blanched almond flour
1/3 cup maple sugar or coconut sugar
1 tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup grass fed butter (or ghee or coconut oil, solid and chilled)
1/2 cup organic powdered sugar (or make your own with maple sugar*)
2 tsp pure maple syrup
2 tsp coconut milk (or unsweetened almond milk)
1/4 tsp pure vanilla extract

Steps:

In a medium bowl, use a pastry blender or fork to combine the cold butter or ghee (or coconut oil) with the almond flour, sugar, pumpkin pie spice and sea salt. Blend until a crumbly mixture forms, then refrigerate until ready to use.
Preheat your oven to 350 degrees F and line a muffin pan with 12 parchment liners.
In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, maple syrup, coconut milk, and vanilla, until very smooth and well combined
In a separate bowl, blend the 3 flours, baking soda, salt, cinnamon and pumpkin pie spice until well combined, then stir this into the wet mixture, beating by hand until smooth and well combined.
Fill the liners 3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them)
Top each muffin generously with the chilled streusel, then bake in the preheated oven for 22 minutes or until they rise and a toothpick inserted near the center of one comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If making the icing, stir together all ingredients in a small bowl until very smooth. You might need more or less sugar to get a "drizzle" consistency. Drizzle icing over completely cooled muffins before serving. Enjoy!

Nutrition Facts : Calories 243 kcal, Carbohydrate 16 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 193 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

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